No Churn Coffee Ice Cream

no churn coffee ice cream recipe

I absolutely love to make ice cream. When I make ice cream I feel extremely Martha Stewart. (Or in this case, Nigella Lawson.) I normally go the traditional route – make a custard, cool it, churn it in the ice cream maker, re-freeze it. It is rewarding, but it takes forever, sometimes up to 2 days. So when I was watching Nigellissima and saw Nigella make No Churn Coffee Ice Cream in about 10 minutes, I was intrigued. How can this possibly work? She whipped some cream with some sweetened condensed milk and voila! Well, not only does it work, but it is the softest, creamiest, ice cream. It is incredibly good. The key is the Kahlua. I know that I am going to get the, “can I omit the alcohol question?” and in this case, the answer is no. You need the alcohol because it prevents crystals from forming and is what gives the ice cream the creamy, silky, texture. Also interesting, she put this ice cream inside of a brioche bun and make a burger out of it. I put mine on top of the Chocolate Olive Oil Cake.

So this recipe got my brain going, I can think of about a million different flavors I can make from this base recipe. I think that vodka would work well in most flavors because you can’t really taste it. But salted caramel, coconut, lemon, chocolate, vanilla bean, toasted almond, see where I am going here? And you don’t need an ice cream maker. Amazing.

I also want to thank you for the kind comments about my friend post. Not only were you loving and supportive, but so many of you are in a similar situation. Turns out a lot of us are feeling like we need some friendship in our lives. After I wrote that post, I decided that I really needed to walk the walk. I ended up going on a few friend dates this week, and you know what? They were awesome. I met some great people, stepped out of my comfort zone, and feel like I should have done this ages ago. I think the main lesson that I have taken away is that I need to make an effort. Sometimes it can be a lot easier to sit in the comfort of my own home and complain about feeling disconnected. When in reality, if I am feeling disconnected, it is up to me to make that change. All I needed to do was put myself out there a little. I know that friend dating can be awkward, but it is totally worth it in the end. I also realized that the girl sitting next to me in the doctors office, or waiting for daughter at gymnastic is probably feeling the same way, My advice – chat her up. She might just be the Cristina to your Meredith.

no churn coffee ice cream recipe

2/3 cup sweetened condensed milk
2 Tablespoons instant espresso powder
2 Tablespoons coffee or espresso liqueur (Kahlua or Tia Maria)
1 1/4 cups heavy whipping cream

no churn coffee ice cream recipe

Add the sweetened condensed milk, instant espresso powder, and liqueur to the bowl of an electric mixer.

no churn coffee ice cream recipe

Mix until combined.

no ice cream maker coffee ice cream recipe

Add the cream.

no churn coffee ice cream recipe

Whip until it reaches soft peaks.

no ice cream maker ice cream recipe

Pour into an airtight container and freeze for 6 hours or overnight.

no ice cream maker coffee ice cream recipe

Scoop and serve.

nigella lawson no churn ice cream recipe

No Churn Coffee Ice Cream

No Churn Coffee Ice Cream

Yield: 1 quart

No Churn Coffee Ice Cream - No ice cream maker needed to make this creamy coffee ice cream. The alcohol in the ice cream adds flavor and helps the ice cream from not crystalizing.

Ingredients

  • 2/3 cup sweetened condensed milk
  • 2 Tablespoons instant espresso powder
  • 2 Tablespoons coffee or espresso liqueur (Kahlua or Tia Maria)
  • 1 1/4 cups heavy whipping cream

Instructions

  1. Add the sweetened condensed milk, instant espresso powder, and liqueur to the bowl of an electric mixer. Mix until combined. Add the cream and whip until it reaches soft peaks.
  2. Pour into an airtight container and freeze for 6 hours or overnight. Scoop and serve.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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52 Comments

  • Oh. My. God. This looks absolutely outstanding. and the pictures are gorgeous!

    Reply
  • Maybe the alcohol in the vanilla extract might be enough? I’ll be excited to see what other flavors you might come up with and how much add-ins you need to get the flavors you want. I’m not a coffee flavor anything person, but my wife loves coffee icecream. Thanks and happy Valentine’s Day.

    Reply
    • You would have to use a lot of vanilla, but I would not skip the alcohol.

      Reply
  • Wow! Fabulous. Loved that texture you’ve from the no-churn ice cream. Yum!

    Reply
  • I was very keen to make this and followed your recipe exactly. Unfortunately the whipping cream did not whip well and curdled in the mixture. Anyway I have put it into the freezer anyway as I didn’t want to throw it out. Any ideas why it might have curdled, I was watching it all the time and it just was not thickening up 🙁

    Reply
    • I am thinking that it might have been your cream. Cream is not supposed to curdle and I have never had that happen to me. Sorry!

      Reply
      • I used the best ayreshire cream we have in South Africa, but it may be because it’s been so hot here the cold chain got broken along the supply line and it was starting to go off. I will try again but with a different cream, it tasted ok though:)

        Reply
          • Ayrshire is a breed of cow that the milk/cream comes from!. All of the cream in South Africa can be whipped and I have never seen ”
            heavy whipping cream” I don’t know what that is.

            Reply
              • Thank you for taking the time to reply. I think what I will do is try a different brand of cream and see if that works, I will let you know.

    • Hey Sue!

      Try doing this recipe in two steps instead: whip the cream in a bowl, in a separate bowl mix the condensed milk and all your other ingredients. When the cream is whipped, fold it in into the condensed milk mixture.

      Hope that helps!

      Reply
  • I got so hooked on that no churn ice cream trend this past summer.
    So simple and yet so tasty.
    The amount of ice cream I eat during the summer is gross….

    Reply
    • Same here. Ice cream is one of my favorite things in the world. I never get tired of it.

      Reply
  • oooooh coffee is one of my favorite ice cream flavors, but this has my imagination going all sorts of fun places! First stop? Irish cream… obviously. Then maybe a tropical detour with rum and whipped coconut milk instead of cream….

    Reply
    • I like the way your brain works. I love that little tropical idea.. I need to put that in my back pocket.

      Reply
  • Hi I made this a month ago and it truly is a life changer! I made a coffee and then a vanilla ice-cream given I had 1/2 can of condensed milk left over – both were equally good. I too usually make the original type with my magimix ice cream maker which is amazing but this is fabulously easy!

    Reply
  • Thanks so much Bree for sharing this great recipe! I knew I had to make it the minute I saw it…! Having no ice cream maker with a serious affinity (aka addiction) to ice cream sure makes for an expensive habit.

    I wanted to share that I made this recipe without the use of alcohol (we are an alcohol-free household) and it worked beautifully. The texture is immensely soft, creamy and I had no issues with ice crystal formulation. I did whip the mixture by hand (it’s a workout!) as opposed to using a stand mixer but I doubt that would be a cause for too much difference.

    Thanks so much !!

    Reply
  • Just wanted to say I love your site and your recipes which I have been following for a little over a year now! I am making this for my husbands birthday tonight. We are very big coffee drinkers and use is a very bold Sumatra flavor. Do you think it would be okay to grind that very fine and use it instead of espresso powder?

    Reply
    • Hello Melissa! Thank you. I would try it, but it is not going to dissolve like powder will.

      Reply
  • I finally got all the ingredients and now I am going to make this. I am so excited!

    Reply
  • Hi, I’m wondering what percentage of fat is heavy cream. I live in Ontario, Canada &
    The heaviest cream we get is 35%. I know the UK uses approximately 48%. I tried it with 35% & mine also curdled. I used coffee liquor as the website said pour in a slow steady stream. Maybe I should’ve hand mixed the liquor in. What do you think???

    Reply
    • It is between 36-40%. I have made this quite a few times and have never had it curdle on me. I am really sorry that you are having a problem. I looked at Nigella’s recipe again and she says nothing about it. Wish that I could help more.

      Reply
    • Hey Tonia…I also live in Ontario and I used Neilson Whipping Cream, it’s the one in the orangey-yellow carton (chances are, you bought this too!). It works, just whip the cream first and then fold everything else in.

      Reply
      • Sorry for the late reply Cassandra; thank you very much!!! I’m attempting this again tonight!!! Cheers!!!

        Reply
  • Do you think that bourbon would work in place of the coffee liquor? I love coffee but hate kahlua so I never have any at home!

    Reply
  • this sounds awesome! am going to try making it tomorrow! have no idea what “ïnstant expresso powder” is and where to get it… can it be found in a grocery store??? thanks!

    Reply
  • I made this with Rumchata since I didn’t have Kahlua and OMG…. I am so wanting to try the full coffee ice cream experience, and the Rumchata was awesome as well, mixed with cajeta (caramel)! Thank you so much for the recipe!

    Reply
  • I have just made this a few days ago and it is the best ice cream I have ever had. I love coffee flavoured things and I couldn’t get coffee ice cream anywhere so now I have tried this I will be making it all the time – delicious thanks.

    Reply
    • I am so glad that you liked it so much. You can make just about any flavor using this method too.

      Reply
  • Okay, stupid question (because you don’t show it in the pictures). Do you cover the airtight container with a lid when you freeze it (I guess that’s why it needs to be airtight?). Just wanted to clarify. Can’t wait to try this.

    Reply

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